Which commercial juicer is the best?

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Which commercial juicer is the best?
Commercial juicers have traditionally lagged behind home juicers in terms of innovation. But the times are changing, and we've seen a few new models that really reset the playing field.To get more news about stainless steel reactor, you can visit hlmachines.com official website.

We sometimes hear the question “What is the best commercial juicer?” The answer depends on many factors including how much juice you will make, is the juice being served right away, are you combining ingredients to make juice recipes, is the juicing being done in front of the customer, and more. For example, a bar might only need a small citrus press because they are just making lemon or lime juice to add to cocktails. A mall kiosk might not be able to use a big centrifugal juicer because of the loud noise it makes. And a juice bar might need several juicers, each focusing on a specific ingredient or recipe.

What is the difference between a home and commercial juicer?
There is no clear line distinguishing a home juicer from a commercial juicer. In theory a commercial juicer should be constructed of more durable materials, offer a stronger motor with a longer duty cycle, have larger components (like a feeding tube, juicing screen, juicing bowl, and auger) to process produce more quickly, and have larger juice and pulp containers to require emptying less frequently. However, some manufacturers have been known to make minor changes to home juicers (such as replacing a plastic body with stainless steel) and rebranding it as a “commercial” juicer.

In addition, in some regions a juicer may require special certification to be used commercially. While all juicers sold in the EU must be CE certified, in the US there are separate ETL and NSF commercial certifications that are required by some county health departments for food service equipment.
There are three main types of juicers used in commercial applications: dedicated citrus juicers, high-speed centrifugal juicers, and the new cold-press commercial juicers. Let's take a look at each of these, and list their advantages and disadvantages.

These are often used by restaurants offering fresh orange juice, and by bars needing citrus juice as an ingredient. Because they use slow speed or manual extraction, the resulting juice is very sweet and stays fresh for a long time. There are a few types of citrus juicers:

Squeezers – These are hand-held tools that look a bit like two ice cream scoops put together. You put half a citrus into in, then squeeze the handles together. It can be time consuming to make a glass of orange juice, but these are great when you need a small amount of lemon or lime juice.

Manual presses – Big and heavy, these are simple and solid devices where the cut fruit is placed on a funnel and the user pulls down a handle. The leverage creates a very strong force to get the maximum extraction. The can also be used to make pomegranate juice.

Electric citrus juicers – In these juicers, you push the cut citrus onto an auger that spins inside a metal bowl. Some higher-priced models have a handle which presses the fruit against the spinning auger.